Bring fish stock to a boil in a large pot. Add the vegetables, reduce the heat, and let simmer for 5 minutes.
If you are using the flour, whisk in flour together with the cream in a small bowl, add the cream to the soup, and bring to a boil. Add the sugar and vinegar to taste; the soup should have a subtle sweet-and-sour flavor. Add salt to taste. Add the fish and fish dumplings, bring to a boi, reduce the heat, and simmer for 7 to 8 minutees, until the fish is just cooked.
In the meantime, whisk together the egg yolks and sour cream in a small bowl. Pour the soup into bowls, dividing the fish and dumplings evenly. Gently stir 2 to 3 tablespoons of the sour cream mixture into each bowl. Sprinkle with chives, if desired, and serve.
Run the fish through a meat grinder twice: it should be very fine and smooth. (You can also use a food processor, although it can be more diffiicult to get a smooth consistency that way.)
In a large bowl, lightly beat the eggs. Add the cornstarch, salt, pepper, and fish and mix well. gently fold the cream into the fish mixture, trying not to deflate cream.
With a spoon, form the dumpling mixture into small balls.
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|Serving Size: 1 Serving (275g)|
|Recipe Makes: 10|
|Calories from Fat: 258 (67%)|
|Amt Per Serving||% DV|
|Total Fat 28.7g||38 %|
|Saturated Fat 15.8g||79 %|
|Monounsaturated Fat 8.9g|
|Polyunsanturated Fat 1.9g|
|Cholesterol 375.2mg||115 %|
|Sodium 328.8mg||11 %|
|Potassium 398.7mg||10 %|
|Total Carbohydrate 13.7g||4 %|
|Dietary Fiber 0.7g||3 %|
|Sugars, other 13g|
|Protein 16.7g||24 %|
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Calories per serving: 385
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